Modification of bread crust flavour with enzymes and flavour precursors

Wender Bredie, Marinke Boesveld, Magni Martens, Lone Dybdal

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

9 Citations (Scopus)

Original language	English
Title of host publication	Flavour science : recent advances and trends
Editors	Wender L.P. Bredie, Mikael Agerlin Petersen
Number of pages	4
Place of Publication	Amsterdam
Publisher	Elsevier
Publication date	2006
Pages	225-228
ISBN (Print)	978-0-444-52742-4
Publication status	Published - 2006

Series	Developments in Food Science
Volume	43

Cite this

Modification of bread crust flavour with enzymes and flavour precursors. / Bredie, Wender; Boesveld, Marinke; Martens, Magni et al.
Flavour science: recent advances and trends. ed. / Wender L.P. Bredie; Mikael Agerlin Petersen. Amsterdam: Elsevier, 2006. p. 225-228 (Developments in Food Science, Vol. 43).

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

@inbook{bcdb62f0a1c011ddb6ae000ea68e967b,

title = "Modification of bread crust flavour with enzymes and flavour precursors",

author = "Wender Bredie and Marinke Boesveld and Magni Martens and Lone Dybdal",

year = "2006",

language = "English",

isbn = "978-0-444-52742-4",

series = "Developments in Food Science",

publisher = "Elsevier",

pages = "225--228",

editor = "Bredie, {Wender L.P.} and Petersen, {Mikael Agerlin}",

booktitle = "Flavour science",

address = "Netherlands",

}

TY - CHAP

T1 - Modification of bread crust flavour with enzymes and flavour precursors

AU - Bredie, Wender

AU - Boesveld, Marinke

AU - Martens, Magni

AU - Dybdal, Lone

PY - 2006

Y1 - 2006

M3 - Book chapter

SN - 978-0-444-52742-4

T3 - Developments in Food Science

SP - 225

EP - 228

BT - Flavour science

A2 - Bredie, Wender L.P.

A2 - Petersen, Mikael Agerlin

PB - Elsevier

CY - Amsterdam

ER -